Gang Kua Supparost Curry Recipe
Red curry in coconut milk with pineapple.
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Ingredients
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Curry Base
Protein & Aromatics
Fruits & Vegetables
Method
Curry Base
- 1
Heat oil in a large pot over medium heat. Add red curry paste and sauté 30-60 seconds until fragrant.
- 2
Stir in coconut milk gradually to prevent separation; bring to a gentle simmer.
- 3
Add water or chicken broth, fish sauce, palm sugar, and lime juice; stir to dissolve and balance flavors. Let simmer gently for 3-5 minutes to meld.
Protein & Aromatics
- 4
Add chicken thighs to the curry base, cooking until browned on the outside and just cooked through, about 5-7 minutes.
- 5
Add minced garlic, minced ginger, and sliced red onion; sauté until fragrant and onions are translucent, 2-3 minutes.
Fruits & Vegetables & Finish
- 6
Add pineapple chunks and red bell pepper; simmer until pineapple is tender and peppers are crisp-tender, about 3-5 minutes.
- 7
Stir in lemongrass and kaffir lime leaves (if using) and let their flavors infuse the curry for 2-3 minutes. Remove lemongrass stalks and lime leaves before serving.
- 8
Tear in Thai basil leaves, taste and adjust seasoning with a splash more fish sauce or lime juice if desired. Serve hot with steamed jasmine rice.
